Weekly news from the farm!


Greetings Everyone,

This article titled, “unless we change course, the US agricultural system could collapse” really makes us appreciate that you all eat from the farm for a good portion of the year, thus saving the resources of water/shipment of California grown food that is sold in NC.  We’re fortunate in NC to have an abundance of water yet our top soils aren’t as rich as the soils in California, so farmers here need to work diligently at building biomass through cover cropping, crop rotations and composting.  We appreciate you for supporting us all season long!

We’ve been evaluating our crops and aren’t comfortable right now in continuing to offer CSA shares for much longer because of major crop failures.  After losing half of our storage onions and then half of our fall crops due to too much rain, we’re nervous about having enough diversity to make your meals interesting.  We’re evaluating our yields, and contemplating only accepting CSA Orders through 9/16 which is 3 more weeks. After that, we’re considering offering a couple weeks of storage shares, about mid October, with the option to purchase fresh greens along with cabbage and winter squash.  This is abnormally early for us in stopping the CSA, but we’re thankful you didn’t pre-pay, and we may have a paying computer software job lined up for the winter that we’ll provide details once that job is underway. 

Here is a link to the online store to place your order.

Your Farmers (and cleaning staff),
Carl and Julie

NOTE: Your’re receiving this eNewsletter because you’ve either been a subscriber to MHO in the past OR if you’ve registered for our newsletters from our website.  Feel free to unsubscribe if you no longer wish to receive this eNewsletter!  All orders are due by 8 AM on Tuesday.  Pick-ups in Spring Creek are either Wednesday from 1pm – 8pm OR Friday from 8am – 8pm. 

What is new or abundant this week!

We’re harvesting sweet corn again!  Those of you who have been eating each harvest understand that the first harvest is ALWAYS the best! Every crop has a peak and valley, and it’s the first harvest for sweet corn.  For tomatoes, it is usually a few weeks after the first harvest, for leafy greens it is during the first month.  For peppers, it’s about six weeks after we start harvesting that the sizes will decline and the shapes will be odd, yet the flavor remains the same. Many of you who have been eating from the market and subscribers of CSA’s for several years understand this concept but we wanted to reiterate it for those new to eating seasonally.  

The last of the cantaloupes are available!! Please look for two sizes in the online store: one is medium sized, while the other is a larger size.  This was the easiest way for us to sell them since they all don’t grow the exact size.   We harvest these ripe, just when they slip from the vine, but they’re no guarantees of the flavor.  You may wish to leave these your counter top to further ripen, but keep an eye out because the melon can over ripen fairly quickly. Cantaloupe is normally eaten as a fresh fruit, as a salad, or as a dessert with ice cream or custard. Melon pieces wrapped in prosciutto are a familiar antipasto.  If you happen to get one that isn’t peak texture nor flavor, you can make cantaloupe mojitos, that are sure not to disappoint.

Baby Bok Choi is back!! We’re so happy that almost all of the first fall planting of this tasty green survived while we lost many of our other greens.  Baby Bok Choi (Mei Qing Choi): This chinese cabbage is high in both Vitamins A and C.  We enjoy it sautéed, steamed, or even roasted. Popular among CSA Shareholders is this Simple Bok Choy Salad so easy yet DELICIOUS!  Another favorite is this vegan Bok Choi Salad that is served as the main course of our meal!  Folks who are trying to sneak greens into their childrens (or adults) meal find these egg foo young mighty tasty and a good way to pack greens into ones diet! Like so many veggies, it is great roasted or grilled.

This Weeks Farmer’s Choice!

Above is a simple dinner with an egg/roasted/tomato roasted pepper sandwich on a potato bun from Annie’s Bakery, along with shishito peppers.

This week’s Farmer’s Choice Share includes: (share contents are subject to change based on our actual harvest.)

We’re offer both a Farmer’s Choice Veggie (FCV) and Farmers’ Choice Veggie & Meat (FCVM) Share.  Items common in both shares are listed first, followed by items specific to the veggie share the finally the veggie/meat share. The Farmer’s Choice Veggie & Meat share normally has smaller portions of vegetables. )

The following are included only in the veggie share:

The following are included only in the meat share

What’s happening on the farm!

This past week we had some great guests stay with us.  We loved that they spent almost all of their time outdoors hiking, preparing their meals in the pavilion or wading in Meadow Fork Creek.  Victoria and Wade are from Nasheville TN, and had plans to travel abroad, but lucky for us they ended up booking the Swallows Nest Barn loft due to COVID. Wade grew up on a farm in SC so it was fun hearing some of his stories about projects with his dad using old farm implements. Their friends also joined them for a couple days and it was fun talking with them because they are members of a CSA in Carrboro NC.  If you look closely, one must admire the four year olds lunch plates loaded with humus, carrots, grapes and a few chips!!!  

The children absolutely loved Buckeye!  They mentioned that Buckeye was their favorite dog and Buckeye thoroughly enjoyed hanging out in the creek with the guests having a grand old time.

CSA member Peter Kent brought to our attention an article in the New York Times, “Where the Produce Includes Pepperoni: The Pizza Farm”. We’re hopeful to have the pizza oven done by mid November so that we can fire it up for a complimentary pizza.  Our Killing Frost celebration will be unlike those in the past where we’ve hosted everyone at the farm for a tour and pizza.  We’ll have to schedule everyone in groups of 10 or less, but we think it is safe and possible in adhering to guidelines in preventing the spread of COVID.  We’re slowly working towards becoming a pizza farm, although the rules for being able to legally do this in NC are a bit tricky.

Above is an Ichneumon Wasp who is a beneficial for us organic farmers!

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